SAP-F Coconut soup.

SAP-F just stands for all the main ingredients!
 
This is a wonderful soup with layers of flavour: buttery squash, tart apples, earthy pears, fragrant and zesty fennel and silky coconut milk.  The sweetness from several sources adds a deep complexity to this velvey soup.  Ambrosia for the palette!

For 6 generous servings...
 
You will need...

PICTURED:
4 C cubed butternut squash
2 large apples, quartered, cored and peeled
2 large pears, quartered, cored and peeled
1 bulb fennel, top and bottom removed, remaining bulb portion sliced, 1/2 " thick 
1 can coconut milk
2 cubes vegetable or chicken boullion
(tulips optional - kidding!)

NOT pictured:
1/4 C butter
2 T coconut oil
1/2 C agave syrup
1/4 C maple syrup
2 T sugar

 

Place all fruit and veggies in a large pot with 8 C of water.

Add bouillon. 
(I didn't have vegetable on hand so I used chicken.)
 

Boil on medium high until tender, 20 to 30 minutes 
depending on your stove and how big your pieces are.
You want a soft product so your knife easily goes through.
Remember my saying, "It's an eye thing not a time thing."
Next, puree well with a hand blender or,
 in a regular blender in batches until silky smooth!
 

Add the coconut milk, coconut oil, butter,
agave, maple syrup and sugar.




Blend until fully incorporated and heated through.




Drizzle with a fruit balsamic glaze.
These can be purchased affordably at any grocery store. 
(I got mine at Sobey's.)
Just as pretty, chop fennel fronds and sprinkle on top!